Mutton Pulao (Mutton Pilav)

Mutton Pulao is one of the famous dishes of Pakistan (especially Punjab province) and Afghanistan. This is a very mild aromatic dish of rice and meat and is extremely nutritious…..

Ayesha's Kitchen

Ingredients:

FOR STOCK

1 kg mutton chops/ mutton pieces (pieces with some fats on)

7 ½ cups water

1 tbspn dry coriander

1 tbspn cumin seeds

4 black cardamoms

1 tspn black peppercorns

1 tbspn mace

1 tbspn cracked nutmeg

1 tspn cloves

4 – 6 garlic cloves

1 tspn crushed ginger

1 bay leaf

2 ½ tspns salt

Few saffron strands

1 big piece of cinnamon

1 tbspn dried fenugreek leaves

1 onion sliced

FOR PULAO

¾ cup oil/ ghee

1 small onion sliced

2 tbspns yogurt

3 ½ cups super kernel rice

Some ginger juliennes

2 green chilllies

Some water to soak the rice

(you can use basmati rice instead)

Procedure:

-In a pressure cooker or in a simple vessel place all the ingredients given for stock and cook until the meat in tender. If cooking in a pressure cooker, make sure you don’t overdo the meat. The meat should not be over cooked.

-Strain and reserve the stock and meat. Dispose of the residue of whole spices and vegetables.

-In a separate vessel, heat some oil or ghee (use ghee for rich and heavy Pulao) and fry onion and ginger juliennes in it.

-When the onion is golden brown add boiled meat and yogurt. Stir and cook for 1 minute. Now add 7 cups of stock and bring it to a boil.

-Add soaked rice and cook on medium heat until very less water is left. Add green chilllies and cover the vessel and let the Pulao cook on slow flame for 5- 10 minutes or until the whole water is absorbed and rice are dry.